The world of curry is becoming more and more exciting in various forms: events, new restaurants, and house curries. Here are some of the deepest and most interesting events.
The first "Curry Temple" event, where curry is eaten in the extraordinary setting of a temple, was held in August 2016 (all photos on this page are from that event). The second event will be held on Saturday, December 2, with a strong group of chefs with great expectations.
Last year's three curry plates.
This event is organized by the "Japanese Curry AwardsThe "Curry Guide" is a guide for curry lovers, by curry lovers. Initiated by the thoroughly devoted curry lover Nisuke Mizuno, this is a curry guide by curry lovers for curry lovers, and is an initiative to select and award respected curry restaurants.
Below is their statement on this event.
What can we do to make Japanese curry culture even more interesting? We would like to explore more and more new possibilities hidden in Japanese curry culture.
Our focus was on "Japanese ingredients" and their producers.
If only we could directly connect the creative curry chefs with the producers who continue to produce fascinating ingredients in various parts of Japan, which is blessed with four delicate seasons...
New curry possibilities that can only be created in Japan will surely open up.
As a "place" to open new chakras for those who attended.
As a "terakoya" with new learning and awareness.
Japanese Curry Awards will hold an event called "Curry Temple.
Now, let's take a look at the lineup that we are interested in.
First of all, we must find the "clinking soundShuji Tamura of Kachal Bachal, winner of the Japanese Curry Awards 2015, is popular for his spicy dishes that go well with sake, based on Indian cuisine but with a uniquely Japanese twist. It pioneered the "spice bar and izakaya" movement in Tokyo.
The second is "TheCurry & Spice Blue BirdChie Sawada of "Chie Sawada," winner of the Japanese Curry Awards 2016 Newcomer of the Year. Her curries are unique in that they are prepared using the "layered stewing" method, in which negative vegetables are layered on top of positive vegetables without using any water, and the vegetables are slowly simmered over low heat using only their own water content, while incorporating the essence of India and Sri Lanka.
The last one is.Former Yam Residence"Kazuya Fujita of In July of this year, the famous restaurant representing "Osaka Spice Curry" finally entered the Tokyo market and became a hot topic among curry lovers. Mr. Fujita, who had been the manager of the main restaurant, moved to Tokyo and became the manager of the "Old Yam Residence Simokita-so. The ever-changing curry using seasonal ingredients and Japanese soup stock is an irresistible attraction.
The theme ingredients are "Shorthorn Beef" from Iwate, and seasonal vegetables "Ishikawa Oimo" and "Yumesaki Tomatoes" from Shizuoka. The producers of these ingredients are: Iwate Yamagata Village Shorthorn Beef by Mr. Toshiyuki Kakiki of Kakiki Livestock Breeders, and Shizuoka vegetables (Ishikawa yam, Yumesaki tomato, Brussels sprouts) by JA Enshu Yumesaki.
The event is in two parts: day and evening. Please note that changes cannot be made after payment has been made. The maximum number of people per part is 50, and the first event was sold out in advance, so be sure to arrive early!this way (direction close to the speaker or towards the speaker)We recommend making reservations through
Curry in a temple. I don't know what it is, but I know it's a great event anyway. It is a perfect combination of enjoying temple curry at the time of the New Year's holiday. This is a rare chance to enjoy a sumptuous lineup all at once without standing in line. Please try to sum up your curry-covered year with "Temple Curry"!
Text_Shinri Kobayashi
Japanese Curry Awards presents "Curry Temple vol.2: Small Potatoes, Tomatoes and Shorthorn Beef
Date: Saturday, December 2, 2017
Partial 1:00 p.m. - 3:00 p.m.
Part Two 5:00 p.m. - 7:00 p.m.
50 people for each capacity.
Venue: Ikegami Honmyouin
Address: 1-33-5 Ikegami, Ota-ku, Tokyo
Fee: ￥3500 (3 curries + spiced side dishes + rice + talk show) *Please feel free to bring your own drinks.
Ticket reservations:https://passmarket.yahoo.co.jp/event/show/detail/016qznz8c0u2.html
Organizer: Japanese Curry Awards Executive Committee
